If you’re searching for a meal that checks off all the boxes—cozy, filling, bold, and fun—look no further than this Cheesy Enchilada Chili. It’s a one-pot wonder that brings together the rich savoriness of classic chili and the zesty, creamy goodness of your favorite enchiladas. Packed with beans, beef, a touch of spice, and plenty of oozy cheddar cheese, it’s exactly what you need to turn a weeknight into something deliciously memorable. Whether you spoon it into bowls to share with friends or pile it high with your favorite toppings, Cheesy Enchilada Chili is a guaranteed crowd-pleaser.

Cheesy Enchilada Chili Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cheesy Enchilada Chili is how it turns basic pantry staples and a few fresh touches into something truly crave-worthy. Each ingredient brings a little something special—depth, creaminess, color, and just the right amount of kick. Here’s what you’ll need:

Ground Beef: Provides richness and hearty texture that forms the backbone of the chili.
Onion: Diced onion adds sweetness and balances the savory flavors.
Garlic: Freshly minced for that irresistible aromatic base.
Black Beans: Offer earthy flavor and satisfying creaminess with every bite.
Kidney Beans: Their slightly firm texture keeps the chili interesting and hearty.
Corn: Pops of sweetness contrast beautifully with the savory chili.
Diced Tomatoes with Green Chiles: A convenient way to add acidity, juiciness, and subtle heat.
Red Enchilada Sauce: Brings zippy, tangy Southwestern flavor and a lovely red hue.
Beef Broth: Adds depth and helps everything mingle together into a luscious pot of chili.
Chili Powder: Delivers classic chili warmth without overwhelming heat.
Ground Cumin: Adds a toasty, aromatic undertone that rounds out the flavors.
Salt and Pepper: Balances and enhances all the other seasonings.
Shredded Cheddar Cheese: Melts into the chili for ultimate tangy, creamy deliciousness.

How to Make Cheesy Enchilada Chili

Step 1: Brown the Beef

Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook until it’s nicely browned, breaking it up with your spoon as it sizzles. If the meat renders a lot of fat, go ahead and drain off the excess to keep things from getting too greasy. You want those flavorful rendered bits, but not a pool of oil.

Step 2: Sauté Onion and Garlic

Once your beef is beautifully browned, toss in the diced onion and minced garlic. Sauté for about 3 minutes, stirring often, until the onions soften and everything smells amazing. This simple step deepens the flavors and gives your Cheesy Enchilada Chili a wonderful savory foundation.

Step 3: Add Beans, Corn, Tomatoes, and Seasonings

Now’s the time to pile in the rest of your pantry stars. Stir in the black beans, kidney beans, and sweet corn, followed by the diced tomatoes with green chiles. Pour in the enchilada sauce and beef broth, then sprinkle in your chili powder, cumin, and a dash of salt and pepper. Give everything a good stir—the mixture should look thick, colorful, and already so enticing.

Step 4: Simmer to Bring It All Together

Bring your chili mixture to a gentle simmer. Let it bubble away over low to medium heat for 15 to 20 minutes, stirring every so often to keep things from sticking on the bottom. During this time, all those flavors cozy up together and the chili thickens to a hearty, spoonable consistency.

Step 5: Melt in the Cheese

Reduce the heat to low and sprinkle in your shredded cheddar cheese. Stir slowly but generously, watching as it melts into the chili and transforms everything into a rich, creamy dream. When the cheese is totally smooth and fully incorporated, your Cheesy Enchilada Chili is ready to ladle into bowls and pile high with toppings.

How to Serve Cheesy Enchilada Chili

Garnishes

A bowl of Cheesy Enchilada Chili is practically begging for a handful of fun, fresh garnishes. Try a dollop of sour cream for cool creaminess, snipped green onions or fresh cilantro for brightness, and a mountain of crunchy tortilla chips for scooping and dunking. Chopped avocado or jalapeño rings can also add extra color and kick.

Side Dishes

This chili is the star of any mealtime, but it plays well with old favorites. Warm, buttery cornbread brings comfort and a touch of sweetness—my personal favorite. Steamed white rice or cilantro-lime rice are both classic sides that soak up every drop of the chili. If you want an even heartier spread, offer up a crisp green salad with a citrusy vinaigrette alongside to balance things out.

Creative Ways to Present

Let your Cheesy Enchilada Chili shine at your next gathering by thinking outside the bowl. Serve it over baked potatoes for a Tex-Mex twist, stuff it inside bell peppers and bake for a fun party appetizer, or use it as the filling for loaded nachos. Don’t be afraid to set out a toppings bar so everyone can pile on their favorites—let people make it their own.

Make Ahead and Storage

Storing Leftovers

Cheesy Enchilada Chili tastes even better the next day as the flavors continue to meld. Allow leftovers to cool completely before transferring to an airtight container, then store in the fridge for up to 4 days. The chili will thicken as it sits, which means it’s especially great for reheating!

Freezing

If you’re planning ahead, this chili freezes beautifully. Portion it into freezer-safe containers or zip-top freezer bags, making sure to leave a little room for expansion. Label and store for up to 3 months. To thaw, just transfer to the fridge overnight—simple and practical for busy weeks.

Reheating

Reheat your chili gently on the stovetop over low heat, stirring often and adding a splash of broth or water if you want to loosen it up. You can also microwave individual portions in a covered microwave-safe dish, heating in 1-minute bursts and stirring in between until hot. Top with fresh cheese or garnishes to revive its just-made magic.

FAQs

Can I make Cheesy Enchilada Chili vegetarian?

Absolutely! Swap the ground beef for plant-based crumbles or extra beans (like pinto or cannellini beans). Use vegetable broth instead of beef broth, and you’ll still have all that same delicious enchilada-chili flavor.

How spicy is Cheesy Enchilada Chili?

This recipe is friendly to most palates with a gentle warmth from the green chiles and chili powder. If you love heat, feel free to add cayenne or fresh jalapeño, or use a spicier variety of enchilada sauce.

Will this work in a slow cooker?

Definitely! Simply brown the beef and onions as normal, then combine everything in the slow cooker and cook on low for 4 to 6 hours. Stir in the cheese just before serving so it melts perfectly.

What type Main Course

Sharp cheddar cheese is classic and offers the right blend of tangy flavor and gooey texture. You can also add a handful of Monterey jack or a Mexican blend for extra meltiness and flavor dimension.

Can I double the recipe for a party?

Yes! This chili is perfect for a crowd. Simply double all the ingredients and use a large pot or stockpot. It holds up beautifully for game nights, potlucks, or family celebrations.

Final Thoughts

Give this Cheesy Enchilada Chili a spot in your dinner rotation and watch it become everyone’s new obsession. From the very first spoonful, it delivers fun, comfort, and just the right amount of heat and creaminess. Don’t hesitate to make it ahead or get creative with toppings and sides—this is one hearty meal you’ll find yourself craving again and again!

Cheesy Enchilada Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 9 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Cheesy Enchilada Chili is a hearty and flavorful dish that combines the best of enchiladas and chili in one comforting meal. Loaded with ground beef, beans, corn, and a blend of spices, this cheesy chili is sure to become a family favorite.

Ingredients

Scale

Ground Beef Mixture:

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced

Chili Base:

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chiles
1 can (10 oz) red enchilada sauce
1 cup beef broth
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper to taste

Additional:

1 1/2 cups shredded cheddar cheese

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Instructions

Cook Ground Beef: In a large pot over medium heat, brown the ground beef. Add onion and garlic, cook until softened.
Add Ingredients: Stir in black beans, kidney beans, corn, tomatoes, enchilada sauce, broth, spices. Simmer for 15–20 minutes.
Melt Cheese: Reduce heat, add cheddar cheese, stir until melted.
Serve: Enjoy hot with optional toppings like sour cream, tortilla chips, or green onions.

Notes

For a spicier chili, add cayenne pepper or jalapeño.
This recipe can be made in a slow cooker—brown meat, combine ingredients, and cook on low for 4–6 hours.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican-Inspired